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12 Saints

338 calories 29.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 74% (ending kettle)
Calories: 338 calories (Per 12oz)
Carbs: 29.8 g (Per 12oz)
Created: Saturday January 2nd 2021
1.102
1.019
12.1%
29.9
27.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Dingemans - Belgian Pilsner Malt10 lb Belgian Pilsner Malt 37 1.6 44.8%
0.50 lb Canadian - Pale Wheat0.5 lb Pale Wheat 36 2 2.2%
3 lb Briess - Bonlander Munich Malt 10L3 lb Bonlander Munich Malt 10L 35.9 10 13.5%
1.50 lb Briess - Aromatic Munich Malt 20L1.5 lb Aromatic Munich Malt 20L 35.4 20 6.7%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 4.5%
1 lb Belgian - Special B1 lb Special B 34 115 4.5%
3.30 lb Briess - LME Pilsen Light3.3 lb LME Pilsen Light 37.6 2 14.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 4.5%
1 lb Molasses1 lb Molasses - (late fermenter addition) 36 80 4.5%
22.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Hallertau Hersbrucker4 oz Hallertau Hersbrucker Hops Pellet 3 Boil 60 min 29.94 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.32 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.17 g Gypsum Water Agt Mash 1 hr.
1.48 g Salt Water Agt Mash 1 hr.
0.25 tsp Lactic acid Water Agt Mash 1 hr.
2 tbsp Yeast Nutrient Water Agt Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
2 each EC-1118 Priming Yeast Water Agt Bottling 0 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 550 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 6.9 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Stoney Oaks Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 6 13 34 43 90
Target BeerSmith Brown Balanced in final wort - moves to upper edges of Stoney Oaks water chemistry guidelines.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal 1 gal SO + 11 gal distilled Strike 148 °F 148 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume 3.64 14.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.36 1.4  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 6.35 g | 25.4 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 10.02 40.1
Equipment Profile Used: System Default
 
Notes

Dough-in at 147 F/Mash-148 F 85 min, 160 F 5 min, 170 F 5 min
Start fermentation at 62 F, and raise temp 1 F each day to 72 F
Add Molasses @ slow fermentation (day 4-6).
Ferment 3 additional weeks at 72 F, cold crash to 35 F.
Bottle and carbonate to 3 volumes using molasses priming sugar and two packets champaigne yeast.
Carbonate bottles at room temperature for at least 3 weeks before cellar aging.

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  • Last Updated: 2021-11-15 13:46 UTC